# Raw-Pack Canned Chicken Breast

A raw-pack method for canning chicken breast that results in a shelf-stable, convenient protein.

- Servings: 6 pint jars
- Cuisine: American
- Category: Dinner
- Diet: gluten-free, dairy-free, keto, low-carb
- Language: en

## Ingredients

- boneless chicken breast, trimmed of fat and cut into chunks
- salt (optional)

## Instructions

1. Trim fat from chicken breast and cut into chunks.
2. Pack raw chicken chunks into clean pint jars, leaving 1 1/4-inch headspace.
3. Wipe jar rims with vinegar.
4. Place flat lids on jars and screw on rings until fingertip tight.
5. Process jars in a pressure canner for 75 minutes for pints or 90 minutes for quarts.
6. Let the canner depressurize naturally before opening.
7. Cool jars 12-24 hours, check seals, label, and store.

## Equipment

- pint jars
- pressure canner
- lids
- rings
- canning tongs

## Tips

- You can add seasonings to the chicken if desired.
- Fingertip tight means twisting the ring with just your fingers, without using any wrist action.
- If using a water bath canner instead of a pressure canner, process for 3 hours.

## Source

- Original video: https://www.facebook.com/reel/28742202738698492
- Creator: Janel Tisinger-Ledkins
- Recipe page: https://www.cliprecipe.com/recipe/e50f7e18-1128-4d70-8828-463e0f477045
- Extracted: 2026-11-11

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt